We’re deep into courgette season now and after the dismal haul of last year we’re now being over-run by masses of the things. Which just means I need to think of new ways to cook them!
I came home from a run this morning and wondered what I could eat for lunch. Cupboards were pretty bare but there was a couple of courgettes in the fridge, some old spring onions and I knew we had a few tatties ready in the garden. All those ingredients were just begging to be turned into a hash. Out came the frying pan and half an hour later I had a pretty awesome weekend lunch.
The recipe itself is very simple. Chop everything into small chunks then fry the tatties until golden brown; add the onion and courgettes; cook until courgettes are soft then serve with a fried egg.
Serves 2
3 new tatties, skin on, cut into small chunks or diced
2 courgettes, diced
3 spring onions, chopped
Handful of chopped parsley
Fry the tatties in some olive oil on a medium-high heat until just starting to turn golden
Lower the heat to medium, add the onions and courgettes, season with plenty of salt and pepper
Continue to cook until the courgettes are soft and just starting to colour
Stir in the parsley and serve immediately with a fried egg
Mince and Skirlie 